Methods of Analysis of Food Components and Additives
Editor(s): Semih Otles, Ege University, Izmir, Turkey
ISBN: 9780849316470
Publication Date: April 26, 2005
Number of Pages: 456
Binding(s): Hardback
Features
• Covers proteins, peptides and amino acids, lipids, enzymes, and aroma and volatile compounds
• Includes analysis of functional foods and nutraceuticals, and fat and water soluble vitamins
• Presents analytical methods for chemical preservatives, pesticide residues, and more
• Features rapid analysis techniques for food microbiology and drinking water analysis
Summary
With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs.
Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information.
This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
Contents
Selection of Techniques Used in Food Analysis, Michael H. Tunick
Statistical Assessment of Results of Food Analysis, Richard Brereton
Drinking Water Analysis, Marek Biziuk and Malgorzata Michalska
Analysis of Proteins, Peptides, and Amino Acids in Foods, Edward Kolakowski
Extraction and Analysis of Food Lipids, Robert A. Moreau
Determination and Speciation of Metals and Trace Elements in Foods, Stephen G. Capar and Piotr Szefer
Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences, Semih Otles and Yildiz Karaibrahimoglu
Analysis of Carotenoids and Chlorophylls in Foods, Jae Hwan Lee and Steven J. Schwartz
Analysis of Polyphenols in Foods, Fereidoon Shahidi and Marian Naczk
Sensory Analysis of Foods, Mina McDaniel and Kannapon Lopetcharat
Determination of Food Allergens and Genetically Modified Components, Kristina M. Williams, Mary W. Trucksess, Richard B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal
Determination of Pesticide Residues, Steven J. Lehotay and Katerina Mastovska
Determination of Pollutants in Foods, Douglas G. Hayward
Analysis of Chemical Preservatives in Foods, Adriaan Ruiter and Aldert A. Bergwerff
Measuring Radioactive Contaminants in Foods, Andras Szabo and Sandor Tarjan
Rapid Analysis Techniques in Food Microbiology, Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu
